Chocolate Toffee Trifle (photo in gallery)

I am a little late with this blog today because I made a diabetic, sugar-free dessert today for the blog that didn’t turn out to my liking. As a matter of fact, I’m throwing it away. I will try a different dessert from the same book tomorrow, but I wanted to enter something today.
I can’t think of a better dessert to have to “punt” with today than this Chocolate Trifle. It is so easy and so decadent, it isn’t even funny. I have people at my Temple asking me to make this for them when they have functions to host.

This is best when made a day in advance. You can make the cake a couple of days in advance. Assembling it in a Trifle Bowl will take you all of 5 minutes--no kidding. Your children will love helping you make this.

There will be none left at the end of the evening. You will have to give this recipe to so many people because they will be asking you for it.

I use Heath Bar pieces.
I have no idea where this recipe came from.

Chocolate Toffee Trifle Recipe

1 Box Devil’s Food Cake Mix
1 (3.9 oz) pkg. instant Chocolate pudding mix
1 ½ cup milk
½ cup Kahlua
6 (1/8 oz.) Heath bars—or 1 bag Health bar pieces
2 cups heavy whipping cream, whipped.

1. Bake cake in a 13 x 9 inch baking pan according to the package’s directions. Cut into cubes.
2. Pour pudding into a bowl and add milk and Kahlua; mix well.
3. Leave Heath bars in wrappers and pound with hammer to crush.
4. In a very large pretty Trifle dish or glass bowl, layer in this order:
½ cake cubes
½ pudding mixture
½ whipped, whipping cream
½ heath bars
Repeat layer. Cover with plastic wrap and refrigerate overnight.
**Heath bar pieces may be found in the baking section of the grocery store. If you use the pieces instead of bars, you just need one bag.

FAT FREE Blueberry Upside-Down Cake

As you are aware of by now, I am not a fat free baker. I have always thought that if dessert didn’t have butter and sugar in it, it’s not going to be real good. So I wanted to use one of my older fat free cookbooks and prove myself wrong. But did I?

The one thing I will definitely say about this recipe is that I thought it was very good, especially for a fat free cake. OK, OK, it is not as deliciously decadent as my traditional cakes with 1000 calories per slice, but it is very satisfying with only 211 calories per slice.
There are many ways you can change this recipe to make it your own without adding any fat. I used OJ this time, but I think I want to use apple juice next time. I used vanilla extract this time, but next I will use almond extract. Instead of using honey, you can use Agave Nectar instead of the honey and that will cut down the sugar content as well as lower the glycemic index. And therefore, lowering your calories even more.

I will definitely try this recipe again using the changes I mentioned above. This is an enjoyable “guilt free” dessert.
I didn’t have ice milk to top it with, but next time I will!!!!

FAT FREE Blueberry Upside-down Cake Recipe

2 Tbl. frozen apple or orange juice concentrate, thawed
¼ cup brown sugar
1-1/4 cups fresh or frozen blueberries
1-1/4 cups unbleached flour
1/3 cup oat flour
1-1/2 teaspoons baking powder
½ cup sugar
2/3 cup skim milk
1/3 cup honey
2 egg whites
1 tsp. vanilla ext.

1. Coat an 8-inch square pan with nonstick cooking spray. Evenly spread the juice concentrate on the bottom of the pan, and sprinkle with the brown sugar. Arrange the blueberries over the brown sugar.
2. Combine the flours, baking powder, and sugar, and stir to mix will. Add the remaining ingredients, and stir to mix well.
3. Pour the batter over the blueberries, spreading evenly. Bake at 350° F. for 35-45 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean.
4. Cool the cake for 10 minutes. Loosen the sides of the cake by running a sharp knife along the edges, and invert on a serving platter. Serve warm or room temperature. Top with ice milk if desired.
NUTRITIONAL FACTS
(Per serving)
This recipe yields 9 servings

Calories: 211
Fat: 0.6 G
Protein: 4 G
Cholesterol: 0 mg.
Sodium: 111 mg.
Fiber: 1.4 G
Calcium: 44 mg.
Potassium: 130 mg.
Iron: 1.3 mg.

This recipe comes from a book intitled:
“Secrets of FAT-FREE Baking”
By: Sandra Woodruff, RD
This is on page 120

Why do I love Noodle Kugel?

Why do I love Noodle Kugel? Let’s see---first, it is so delicious leaving you wanting more, and second, it reminds me of my wonderful childhood. When I was young, my Bubbe (Yiddish for grandmother) always came to visit for weeks at a time. Being from Russia, she would make her kugel and other wonderful “Jewish” foods she and her family grew up eating. Kugel in Yiddish is a baked Jewish pudding or casserole, most commonly made from egg noodles or potatoes, though at times made of apples, spinach, cranberry, or sweet potato. I used to watch her teaching my momma everything she knew, without measuring anything. I would always ask her, “Bubbe, how do you know how much to add?” She would reply, “You just use a little of this and a little of that.”

My momma used canned fruit cocktail in her noodle kugel, but after I left home and bought this cookbook, I learned very quickly that I was not going to use “canned anything.” (Not that the way my mom made it wasn’t good.) I just wanted to use fresh or lowfat ingredients. The reason that I love this cookbook’s recipe for Noodle Kugel is the way they insert lowfat/nonfat options.

Noodle Kugel is usually used as a side dish, however, I love it by itself.
By the way, you don’t have to be Jewish to make and enjoy this wonderful recipe. You just have to love to eat.
This recipe is taken from Moosewood Cookbook.

Noodle Kugel Recipe

12 oz. pkg. wide egg noodles
2-3 Tbl. Butter or margarine (opt.)
3 eggs (yolks can be omitted)
2 cups (1 lb.) cottage cheese ( low fat ok)
¾ cup sour cream or yogurt
8 oz. cream cheese (low fat ok)-opt.
1 tsp. vanilla extract
1-2 tsp. cinnamon
¼- ½ cup sugar (to taste)
½ -1 tsp. salt (to taste)

Optional additions:
1-2 tbl. Lemon juice
½ cup raisins
1 tart apple, peeled and sliced
2 ripe peaches, peeled and sliced
Topping ( optional)
1 cup bread crumbs &/or wheat germ
1 ½ tsp. Cinnamon
¼ cup (packed) brown sugar

1. Preheat oven to 375°F. Lightly grease a 9x13 in. baking pan.
2. Cook the noodles until about half-done. Drain, and toss with butter or margarine (or rinse in cold water and drain again). Transfer to a large bowl.
3. Combine eggs, cottage cheese, sour cream or yogurt, cream cheese, cinnamon, sugar, and salt in a blender or food processor and whip until smooth. Stir this into the noodles, along with whatever optional additions you choose. Transfer to the baking pan.
4. Combine the topping ingredients and sprinkle them over the top. Bake un-covered for about 40 minutes. Serve hot, warm, or room temperature.

*You can make this recipe richer or lighter. Options for both persuasions are listed.
Yields: 8 servings (depending on how hungry you are.)

Whitaker/aka Seven Layer Brownies-Blog

This is one of the most popular brownies I bake. It is not your traditional brownie, but this is certainly one you should add to your collection. It’s so simple it’s embarrassing. The hardest part of this recipe is opening the can of condensed milk, honestly.
If you are looking for a quick dessert that takes all of 10 minutes to make, this is the one. You can always count on this brownie to be consumed with “lip smacking” enjoyment. But let me warn you, it is very rich. All you need is a bite to be satisfied and it is sure to put a smile on your face.
My family always loves when I make this dessert because it fills the house with a fantastic aroma. They anxiously wait until I take it out of the oven. Even the crumbs are too good to throw away. You can always count on this dessert to be a hit!!!
I have found that you need to loosen up the edges while the brownie is hot, but don’t take it out of the pan until it’s cooled. I cut the brownie in small squares because it is so rich. I then put them in a paper-baking cup.
I freeze leftovers for months. Make sure it is wrapped properly and placed in freezer bags.
This recipe comes from the cookbook, “Stressed is Just DESSERTS Spelled Backwards”. By: Sheryl Meddin and Bennett Frisch. This is found on page 93.

Whitakers or “Seven Layer” Cookie Recipe

1 stick unsalted butter, melted and cooled
1 ½ cups graham cracker crumbs
2 ¼ cups pecan pieces
1 ½ cups semi-sweet chocolate chips
1 ½ cups butterscotch chips
1 ½ cups sweetened coconut
1 ½ cups (21 oz.) sweetened condensed milk

Preheat the oven to 350 degrees. Grease a 9x13x2 inch pan. Set aside.

Melt the butter and pour it evenly into the pan.
Sprinkle the graham cracker crumbs evenly over the melted butter.
Sprinkle the pecans evenly over the graham cracker crumbs.
Sprinkle the chocolate chips evenly over the pecans.
Sprinkle the butterscotch chips evenly over the chocolate chips.
Sprinkle the coconut evenly over the butterscotch chips.
Pour the condensed milk evenly over the top

Bake on center rack in oven for 30-35 minutes or until the top is set and nicely browned. Let them cool completely on a wire rack before slicing.

Store at room temperature.
Yields approximately 2 doz.

This recipe is another I thought you would enjoy from my favorite book: Stressed is Just DESSERTS spelled Backwards by Sheryl Meddin and Bennett Frisch. This recipe is on page 93.

The Most Delicious Tiramisu

OK, so you’re saying you’ve seen sooo many Tiramisu recipes. And you probably have! But I bet you haven’t seen, much less tried, this one. All I can say is that it is simply decadent. This recipe is also so easy; you will wonder why you haven’t tried it before. It will be the hit of any party, especially if there are Tiramisu lovers.

If this recipe intimidates you, don’t let it. It is very straightforward. You will be so proud of yourself when you hand it over to be devoured.
There will not be one little taste leftover. Get some while you can, because people will be asking for more, please!!!
This recipe comes from The Good Housekeeping Illustrated Book of DESSERTS. This is on page 32.

Tiramisu Recipe

1 16oz. container mascarpone cheese
½ tsp. salt
½ cup plus 2 tbl. Confectioners’ sugar
3 tbl. Plus 1/3-cup coffee-flavor liqueur
1 ½ tsp. vanilla extract
3 1-oz. squares semi-sweet chocolate, grated
1 ½ cups heavy or whipping cream
2 tsp. instant espresso-coffee powder
2 (3-4 1/2 oz.) packages of ladyfingers.

1. In large bowl, with wire whisk or fork, beat mascarpone, salt, ½ cup confectioners’ sugar, 3 tbl. coffee-flavored liqueur, 1 tsp. vanilla, and 2/3 of grated chocolate. (set aside remaining chocolate for top of dessert.)
2. In small bowl, with mixer at medium speed, beat 1 cup heavy or whipping cream until stiff peaks form. With rubber spatula or wire wisk, fold whipped cream into cheese mixture.
3. In small bowl, stir instant espresso-powder, remaining 1/3 cup coffee-flavor liqueur, remaining ½ tsp vanilla extract and 2 TBL of water.
4. Separate ladyfingers into halves. Line 2 ½ quart crystal bowl with one-fourth of ladyfingers; brush with 2 tbl. of espresso mixture. Spoon one-third of cheese mixture over ladyfingers. Repeat with ladyfingers, espresso mixture and cheese mixture to make 2 more layers. Top with remaining ladyfingers, gently pressing ladyfingers into cheese mixture. Brush ladyfingers with remaining espresso mixture. Sprinkle remaining grated chocolate over top of dessert, reserving 1 tbl. for garnish.
5. In small bowl, with mixer at medium speed, beat remaining ½ cup cream and remaining 2 tbl. confectioners’ sugar until stiff peaks form.
6. Spoon whipped-cream mixture into decorating bag with large star tube. Pipe large rosettes on top of dessert.
7. Sprinkle reserved grated chocolate on whipped-cream rosettes. Refrigerate until chilled about 2 hours.


This recipe comes for “The Good Housekeeping” Illustrated Book of Desserts. This is on page 32. When I bought this book, more than 15 years ago, it only came in hardback. I have now seen this in bookstores in paperback. It’s a good thing, because mine is coming apart.

Brie with Braided Bread Ring (For “cheese-aholic’s everywhere)

When I tell you that I have made this recipe at least 50 times, I’m not exaggerating. I bring this recipe wherever food is needed. And if I don’t volunteer to bring this, other people volunteer for me. This recipe sounds so complicated, but I have a much easier way if you’re not inclined to braid dough. I have made it with the braided dough and it does make a stunning showpiece, but it’s not needed to enjoy.
If you do decide to braid the dough and you have a small gap where the ends suppose to meet, no problem!!! Just put a few fresh flowers there. No one will see your “oops”.
If you decide not to bother with the braid, buy a few fresh croissants and cut them into bite size pieces. But them in bread bowl and set that next to your baked Brie. That is every bit as scrumptious as the bread ring.
Here’s a hint to get the top rind of the Brie off. Heat the Brie 5-10 minutes and that should be enough to gradually peel off the top. You can then put your preserves on top and heat until melted.
This appetizer is so outstanding that others will beg you for this recipe.
This recipe comes from Southern Living “our best” Five Star Recipe book. It’s on page 10. You’re going to love me.

Brie with Braided Bread Ring Recipe

1 (32oz.) package frozen white bread dough, thawed
1 TBL. Butter or margarine, melted
1 egg white, lightly beaten
1 TBL. Water
2 TBL. Sliced almonds
1 (8-in) round fully ripened Brie, chilled
1 (12oz.) jar strawberry or peach preserves
Garnish: strawberry fan

Combine 2 sections of dough into 1 large ball; divide into thirds. Shape each portion into a 43 in rope on a lightly floured surface. Braid ropes together.
Invert an 8-inch round cake pan onto center of greased baking sheet. Grease outside of cake pan. Wind braided dough around cake pan. Join ends of braid; pinch ends to seal. Brush braid with melted butter. Cover and let rise in warm place (85°), free from drafts, 45 min. or until double in bulk.
Combine egg white and water; stirring well. Brush mixture over bread and sprinkle with almonds. Bake at 375° for 25 minutes or until golden. Carefully transfer bread ring and cake pan to a wire rack; let cool slightly. Remove cake pan from bread ring. Let bread ring cool completely.
Reduce oven temperature to 350°. Remove rind from top of Brie, leaving sides intact. Place cheese on baking sheet; top with preserves. Bake at 350° for 12 to 15 minutes or until cheese softens slightly.
Place bread ring on a serving platter. Carefully transfer cheese to center of ring. Garnish, if desired. Serve immediately

This recipe is from an old Southern Living our best Five-Star Recipes, page 10. This book is from 1997.

Tricia’s Famous Poached Salmon in Ginger Sauce

First of all, I really have to thank my cousin, Janis, for this recipe many, many years ago. I made it “my own” when I substituted Splenda in place of sugar in the ginger sauce. I have lots of relatives and friends who can not use sugar, so I made the switch. It tastes as delicious, according to my husband and girls. Coincidentally, I do not eat fish or any seafood, so I don’t eat this dish either. I make it for everyone else.
This salmon would be voted “Most Popular” if put next to other dishes on a table. It’s so easy to make and you can prepare it days in advance. It can be used for breakfast, lunch or dinner. And it is a great for “left over”. This ginger sauce is so versatile that I also use it to marinate chicken.
If you don’t know how to poach a salmon, here goes:
1. Place your salmon filet in a large pot of cold water. Make sure the salmon is covered. Add just a salt.
2. Bring the water to a boil. Turn off the stove.
3. Keep the salmon in the boiled water for 10 minutes.
4. Take the salmon out of the water (or drain the water) and there you go.

If you want to use this salmon the next day, keep it in the refrigerator covered.
You can take it directly out of the refrigerator to the serving platter and pour the warm (or hot) ginger sauce directly over your filet.

“Tricia’s” Poached Salmon in Ginger Sauce Recipe

• Salmon Filet
• Fresh ginger ( 4-6” long)
• Olive oil
• ¼ cup of sugar ( I use Spenda)
• Scallions—1 bunch
• Light soy sauce

1. Poach the filet of salmon in water.
2. Peel and chop finely a piece of ginger 4-6”long.
3. Sauté the ginger in olive oil (about 4 tbl.) I really don’t measure this.
4. Add ¼ cup of sugar (I use Splenda) to the sautéed ginger.
5. Cut one bunch of scallions and add to the ginger oil and sugar. Cook together for about 2-3 minutes or until the scallions are wilted.
6. Add 1 cup of light soy sauce to the ginger mixture.
7. Pour the ginger sauce over the poach salmon.
8. Sprinkle uncooked chopped scallions on top for garnish (optional).

Chocolate Layer Cake From Rachael Ray

I was sitting in the waiting room at my doctor’s office when I eyed this magazine. Of course I would pick this particular magazine over one like Time, Sport Illustrated, or even Glamour. Why? Because it has FOOD in it. I was flipping through the pages when I came across this inviting looking chicken soup recipe that made me want to take out a spoon and start gulping it down. In the corner of my eye I suddenly spotted the next page. On it was this scrumptious looking chocolate cake. I immediately forgot about the chicken soup. I read this recipe and knew I had to go home and bake this cake right away. As I was looking for a paper to write down the recipe, I noticed that this magazine was still on the shelves of any grocery store. Guess what I did next. You got it!!!

My cake looked just as good as it does in her magazine and it’s easy to make. I know we all have made delicious chocolate cake from other recipes, but add this one to your list. The only thing I did differently was I added 1 tablespoon of espresso powder to the water in this recipe. Coffee always brings out the flavor of chocolate.

I love this particular magazine because it’s full of great recipes along with other interesting articles. I will make that chicken soup soon, but you know me, sweets first.

This recipe is from “Everyday with Rachel Ray” in the March 2010 edition. It’s on page 93.

Chocolate Layer Cake By Rachael Ray (The Recipe)

1 ¾ cups flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. plus 1/8 tsp. salt
3½ cups sugar
14.5 ounces unsweetened chocolate (4 oz. coarsely chopped and 10.5 oz. finely chopped)
15 tablespoons unsalted butter, cut into tablespoon size pieces and chilled
¼ cup plus 2 tbl. unsweetened cocoa powder
2 eggs
4 tsp. pure vanilla extract
1 ½ cups heavy cream

1. Position a rack in the lower third of the oven and preheat to 350°. Grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper, then grease the parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda and ½ tsp. salt.
2. In a saucepan, dissolve 2 cups sugar in 2 cups water over medium-high heat. Remove from the heat, add the coarsely chopped chocolate and 6 tablespoons butter and whisk until smooth. Whisk in the cocoa powder. Beat in the eggs, then stir in 2 teaspoons vanilla. Add the flour mixture, whisking until incorporated. Divide the batter between the prepared pans and bake until the cakes are springy to the touch and have pulled away from the sides of the pans, about 30 minutes. Transfer to racks and let cool for 10 minutes. Remove from the pan and place on the racks. Let cool completely.
3. Meanwhile, in a bowl, combine the finely chopped chocolate and the remaining 9 tbl. butter, 2 tsp. vanilla and 1/8 tsp. salt. In a medium saucepan, bring the cream and remaining 1 ½ cups sugar to a boil. Pour the cream mixture over the chocolate and let stand for 2 minutes, then stir the mixture until smooth. Refrigerate, stirring occasionally, until thickened to a spreadable consistency, about 1 hour 15 minutes.
4. Lay 4 strips of parchment paper around the border of a cake stand. Remove the parchment from 1 of the cake layers and place the layer on the cake stand. Place about 1 cup of the chocolate frosting in the center of the layer and spread. Remove the parchment from the second and place on top of the first. Apply frosting. Top the cake with the remaining frosting and spread around entire cake. Discard the parchment paper strips.

*** You need to read this recipe 2-3 times just to make sure you understand everything. It is quite simple, but there’s a lot to read.

*** If you need to take a break, as I do, you can rest while the cake is baking. Make the frosting later.

Brie and Smoked Chicken with Blueberry Compote

Well, I felt I needed to add something healthy to my blogs since 95% of my recipes have, and will be, sweets. So here we go, SALAD. What could be healthier? My favorite ingredient in this recipe is Brie cheese since I'm a “cheese-oholic”. And brie is my favorite of all cheeses. Thank you Jackie Livney (my 2nd mom).
When I was cooking the blueberry compote, I didn’t have any hope that this would be any compote I would like since it wasn’t sweet. I taste my recipes as I am making them and I wasn’t sold on this one. But I continued to follow the recipe to completion.
As I was plating my salad, I knew I loved arugula lettuce, chicken, and most of all the cheese. The compote was still “iffy”. As I was spooning the compote over the salad, I said to myself, “this looks good, just like the picture.” Then I took my first bite. I was shocked at how mouth-watering this salad turned out to be. Oh my gosh, it was down right delicious. I surprised myself. I’m so glad I have leftovers for tomorrow. I'm taking lunch over to my great friend and Jackie's daughter, Tricia. (yes another Tricia)
I spooned the left over compote in a glass jar. It should stay for about a month as long as it stays refrigerated. The one thing I will do differently next time???? Add more cheese, of course.
This recipe comes from the Williams-Sonoma new healthy kitchen “STARTERS”. It’s on page 34.

P.S. After sharing this lunch with Tricia, she gave me a great suggestion. Try adding caramelized almonds, pecans, or walnuts on top. That works for me. Thanks, Trish.

Brie & Smoked Chicken with Blueberry Compote Recipe

1 tbl. olive oil
1 tbl. finely chopped onion
1 ½ cups fresh or frozen blueberries
2 tbl. brandy or dry vermouth
½ cup baby arugula leaves or other mild salad greens
6 oz. smoked chicken or duck breast, thinly sliced, any fat removed.
3 oz. brie cheese, thinly sliced

Heat olive oil in a saucepan over medium heat and sauté onion until translucent, about 2 minutes. Add blueberries and cook, crushing blueberries with back of a wooden spoon until softened, about 5 minutes. Add brandy and simmer, stirring occasionally, until thickened, about 7 minutes. Stir in ¼ tsp. salt. Remove from heat and let cool slightly.

Divide arugula leaves among 4 salad plates. Arrange slices of chicken and brie on the arugula. Drizzle warm compote on top. Serve at once.

This recipe comes from the Williams-Sonoma new healthy kitchen “STARTERS”. It’s on page 34

Chicken with Plum Jam and Almonds

I decided I needed to add something besides sweets to my blogs. After looking at all my cookbooks, I realized that I didn’t have many cookbooks for other foods besides sweets. I mean, after all, isn’t the meaning of life having dessert? I pondered awhile about what type of REAL food I should cook. After looking in all my REAL food cookbooks, I found this recipe.

This recipe called for cutting up a whole chicken. After cutting up about a million chickens in culinary school, I was not about to cut up another one. I deserved to buy my chicken already cut up. Though I have to admit, I can cut up a chicken better than the grocery store.

I enjoyed cooking this recipe and it really turned out to be a “keeper”. You do have to keep basting the chicken to keep it moist. The only thing I would change is, I would omit the lemon juice. That’s just my personal preference. The lemon juice added a “twang” to it that I didn’t care for. I added more plum jam, sherry, and red wine vinegar. I like my sauce to be more sweet (go figure) than “twangy”. I hope you will enjoy this recipe, too.
This recipe came from the Williams-Sonoma Kitchen Library, CHICKEN. It’s on page 81.

Chicken with Plum Jam and Almonds Recipe

1 Chicken, about 3 ½ lbs. cut up
2 Tbl. sesame oil
½ cup plum jam
2 tbl. fresh lemon juice
2 tbl. dry sherry
2 tbl. red wine vinegar
½ cup chicken stock, heated
½ cup chopped almonds
fresh cilantro (fresh coriander) for garnish

Preheat an oven to 325°.
Warm the oil in a large sauté pan over medium heat. Add the chicken and sauté, turning the pieces as they become golden, 3-4 minutes on each side. Remove to a baking dish and set aside.
In a small bowl combine the jam, ginger, lemon juice, sherry and vinegar and stir to mix well. Spoon some of the jam mixture over each chicken piece and turn to coat on both sides.
Place in the oven and bake for 25-30 minutes. Add the hot stock to the pan juices and continue to bake, basting frequently with the pan juices until the chicken is tender, another 20-25 minutes.
Place the chicken on warmed platter. Dust with the chopped almonds and garnish with the cilantro.
This recipe comes from the Williams-Sonoma Kitchen Library CHICKEN—page 81

The, “You can’t eat just one”, Gluten Free Chocolate Chip Cookie

With so many gluten free products out on the market now, I decided I was going to buy some cookbooks and bake my own products. I tried “off the shelf” GF cookies and I had to throw them out. I am not GF, but I have a healthy respect for anyone with food sensitivities. I found this cookbook on Amazon and decided I was going to make the best GF chocolate chip cookie. This recipe is such a winner. I made others from different cookbooks, but this is the truly best so far for me. The taste is so yummy, that you will reach for more. The big difference, I found, is that the consistency is “grainy”. This is not a negative at all for me. I love it. I think the garbanzo bean flour has a rougher texture.

I did find that this cookie is more delicate than your regular cookie. So be careful because it will break easier. I think you will want to bake more once you’ve tasted these. I also freeze leftover (that is, if you have any), so I can get one out at a time. It can be a tasty snack for your kids when they get home from school. My grown girls love this cookie. This book seems to have a “welcoming” feel to it. The recipes seems so inviting that I’m going to try another for you. But which one should I choose? Wait and see.
This recipe is from a fabulous cookbook called “Flying Apron’s- Gluten-Free and Vegan Baking Book”. It’s on page 42.

GLUTEN-FREE Chocolate Chip Cookies Recipe

2 ¾ cups brown rice flour
1 ½ cups plus plus 1 TBL. Garbanzo bean flour
1 tsp. baking powder
½ tsp. baking soda
¾ tsp. sea salt
1 cup canola oil
1 cup organic whole cane sugar
1 tsp. vanilla extract
1 cup rice milk
1 cup (8oz.) dairy-free chocolate chips
¾ cup chopped nuts (optional)
Cocoa powder, for dusting the cookies (optional)

1. Preheat the oven to 350 degrees
2. Combine the brown rice flour, garbanzo bean flour, baking powder, baking soda, and salt in a large bowl. In the bowl of a standing mixer fitted with the paddle attachment, combine the canola oil, organic whole can sugar, and vanilla until well mixed. With the mixer on low speed, add the flour mixture and rice milk alternately, a little at a time, until smooth, about 3 minutes. Stir in the chocolate chips and nuts.
3. Scoop the dough onto greased or parchment-lined baking sheets with an ice cream scoop. Bake until golden and slightly firm to the touch, about 17 minutes. For a fancy look, dust the cookies with cocoa powder while they are still hot.

This yields about 25 cookies.
This recipe is from a fabulous cookbook called “Flying Apron’s- Gluten-Free and Vegan Baking Book”. It’s on page 42

The “not so Italian” Italian Cream Cake (photo in gallery)

There is nothing Italian about this cake but the name. Some people call this Italian Wedding Cake. But whether you call this an “Italian Cream Cake or Italian Wedding Cake”, you will be sure to call this an absolutely scrumptious cake. This will no doubt be one of your favorite cakes to make for your family or to take for special occasions. This will be the hit of any party. This cake is very straightforward and if you’re pressed for time, you don’t need to separate the eggs. One year, when I had the flu, my husband made this cake for me. All he wanted to do is to make me feel better, even though I couldn’t eat a bite. It really looked better than mine. He is just as good a baker as I am. This cake lasted for days in the refrigerator. And I did make up for lost time consuming this dessert. Make sure you wrap it properly when storing, or it will dry out. I wrap my cakes several times with saran-wrap to get as much air out of it as I can.
As far as the Universal Icing, you can make that weeks in advance and it will stay up to several weeks in the refrigerator. If you have any leftovers, use this icing for cupcakes. Your kids will love you.
This is once again, one of my family’s favorite. I am making it again today for a friend who had surgery. This is his favorite cake as well. You will want to add this to your repertoire of desserts.
This recipe is from my favorite book: Stressed is Just DESSERTS spelled Backwards by Sheryl Meddin and Bennett Frisch. These recipes are on pages 8 & 19.

Italian Cream Cake Recipe

¼ pound ( 1 stick) unsalted butter, room temperature
½ cup vegetable shortening
2 cups granulated sugar
5 large eggs, separated and room temperature
1 tsp. vanilla extract
2 cups all-purpose flour
½ teaspoon salt
1 tsp. baking soda
1-cup buttermilk
1 cup sweetened coconut
1-cup pecan pieces

Preheat the oven to 350 degrees. Prepare three 8-inch cake pans by greasing them, lining the bottoms with parchment paper, and the greasing the paper. Flour pans and set aside.

Using an electric mixer on medium speed, cream butter and shortening. Add sugar and continue beating until light and fluffy. Add egg yolks, one at a time. Add vanilla extract and mix well. Continue beating until the batter is light and fluffy again. Combine flour, salt, and baking soda and add to the batter, alternately, with buttermilk. Scrape down the sides of the bowl with a rubber spatula and mix on low speed until the batter is smooth. Stir in coconut and pecan pieces. In a medium bowl, using an electric hand-held mixer, beat the egg whites on high speed until stiff and fold them gently into the batter.

Pour the mixture evenly into the cake pans. Bake on center rack in over for 25-30 minutes or until a cake tester comes out clean. Let the layers cool completely on a wire rack before removing them from the pans and peeing off the parchment paper. Then frost the layers with Universal White Frosting.

Universal White Frosting to follow:
This recipe is from my favorite book: Stressed is Just DESSERTS spelled Backwards by Sheryl Meddin and Bennett Frisch. This recipe is on page 8.

Universal White Frosting Recipe

8 ounces cream cheese, room temperature
¼ pound (1 stick) unsalted butter, room temperature
4 cups confectioners sugar
2 tsp. vanilla extract

Using an electric mixer on medium speed, beat cream cheese and butter. Add the confectioners’ sugar one cup at a time, scraping down the sides of the bowl with a rubber spatula and beating until smooth. Add vanilla extract. Beat the frosting until light and fluffy.

Refrigerate frosting for approximately 1 hour before using to ensure proper spreading consistency.

This recipe is from my favorite book: Stressed is Just DESSERTS spelled Backwards by Sheryl Meddin and Bennett Frisch. This recipe is on page 19.

FOR BRISKET LOVERS EVERYWHERE

This recipe is by far, the best recipe for brisket that I have ever made. Not only is it mouth-watering, it’s easy, too. Don’t forget to buy a Challah or your choice of bread to go with it. THIS IS A MUST. Your kids will eat their vegetables just to have one bite of this brisket, I promise.
When you know you’re going to have this brisket for dinner, you may as well call it “binge night”, because there’s no way you won’t consume several pieces of Challah bread with it. You will need it just to “sop up” the juices. It’s that delicious.
One of the best things about this recipe is, if you have problems standing for any length of time, as I do, this recipe is for you. Once you have everything on the stove, you can rest for the next 3 hours. If you use your crackpot, you’re home free for 6-8 hours. In addition, if you’re a working mothers, you can make up to 3 days in advance and refrigerate. You can also freeze it as long as it’s sliced first. Wrap real good in freezer wrap.
I seriously doubt you’re going to have leftovers. If you do, it’s a yummy leftover.
I followed this recipe completely. Even though this is a holiday cookbook, I make this brisket all year long. This recipe comes from the Williams-Sonoma Kitchen Library “Holiday Entertaining”. It’s on page 32.
Let me know how you like this.

SWEET-and-SOUR BRISKET RECIPE

1 brisket, 5-6 lb.
¼ cups of water
2 large yellow onions, cut into slices ½ in. thick
4 large celery stalks, including leaves. Cut into ½ in. slices
1 bottle ( 8 oz.) chili sauce or spicy catsup
4 large cloves garlic, chopped
2 bay leaves
½ cup firmly packed dark brown sugar
1/3 cup Dijon mustard
¼ cup soy sauce
¼ cup red wine vinegar
3 TBL. Molasses
1 bottle ( 12 fl. oz.) beer
½ tsp. paprika
4 large baking potatoes peeled and cut into slices 1 in.
salt and ground pepper

(I don’t peel my potatoes and sometimes I’ve used peeled sweet potatoes. They’re delicious, too.)

In a Dutch oven or other heavy pot over medium heat, sear the mea, fat side down for 5-10 min. When it begins to brown, turn and brown the other side, 5-10 min. longer. Remove the brisket from the pot. Using a large spoon, skim off fat from the drippings and discard, but leave the drippings in the pot.
Add the water, onions, celery, chili sauce, garlic, bay leaves, brown sugar, mustard, soy sauce, vinegar and molasses to the pot and stir to mix well. Return the brisket to the post, cover and cook over medium-low heat for 3 hours. Add the beer, paprika and potatoes. Re-cover and continue to cook for 1 hour longer. Add water if necessary to keep the mixture moist.
To cook the brisket in a crock-pot: Sear the meat on the stove top as directed, then place all the ingredients except the salt and pepper in a large crock-pot set on high. Cover and cook until the meat is very tender, 6-8 hours.
Cut the meat across the grain.

This recipe can be found in the Williams-Sonoma Kitchen Library—“Holiday Entertaining"

Spiced Apple and Raisin Cake Recipe

• 1 cup unsalted butter, softened, plus extra for greasing
• Generous 1 cup light brown sugar
• 4 large eggs, lightly beaten
• Scant 1 2/3 cups self-rising flour
• 2 tsp. ground cinnamon
• ½ tsp. ground nutmeg
• ½ cup golden raisins
• 3 small apples, peeled, cored and thinly sliced
• 2 TBSP honey, warmed


1. Preheat the oven to 350 degrees F. / 180 degrees C. Grease a 9-inch round springform cake pan and line the bottom with parchment paper.
2. Place the butter and sugar in a large bowl and beat together until light and fluffy. Gradually beat in the eggs. Sift the flour, cinnamon, and nutmeg into the batter and fold in gently using a metal spoon. Fold in the golden raisins.
3. Spoon half the batter into the prepared pan and level the surface. Scatter over half the sliced apples. Spoon over the rest of the cake mixture and gently level the surface. Arrange the rest of the apple slices over the top.
4. Bake in preheated oven for 1 hour 10 minutes to 1 hour 15 minutes, until risen, golden brown, and firm to the touch. Let cool in the pan for 10 minutes, and then turn out onto a cooling rack. Brush the top with the warmed honey and let cool completely.

This recipe comes from a book I bought at Costco, "The Baking Bible--From the oven to the table." It is on page 56. I hope you enjoy this dessert.

Apples In August (Photo in Gallery)

After spending a couple of days with my family at Lake Keowee, in South Carolina, I NEEDED to find a recipe with apples. There was this wild apple tree with so many big, beautiful apples. It was as if they were calling my name. My husband and daughter picked so many, that I needed to share them with my family. My cousin made her delicious homemade applesauce and I brought some home to use for baking. I have no idea what kind of apples they are, but they taste great—not too sweet—not too tart and not pithy. They are nice, firm apples and ready for a dessert. So here goes—this is my first time using a fruit that I didn’t buy in the grocery store. I’m so excited.
Here’s a common sense hint regarding baking and cooking.
Read the recipe 2-3 times before starting any recipe. Make sure you have all your ingredients. BECAUSE, after I got started mixing I did a “no-no”, but how many of us do? I didn’t read the recipe but once before I started mixing the ingredients. So I thought I had all of them----until I came to the brown sugar. The recipe called for light brown sugar and all I had was dark brown. I searched and searched to no avail. So I used dark brown instead, which is really just fine. The only difference between the two is the amount of molasses in the sugar. The darker one usually has more flavor than the light brown. This cake is delicious with either. Don’t go to the store if you’re out of the lighter brown sugar and only have the dark one. But try to make sure you have all ingredients before you start baking.
After baking this cake, I realized there were a few things I would do a little differently when mixing this recipe. But first know, that it will end up tasting delicious with whichever method you use. The first thing I would say is, you need to scrap the side and bottom of the bowl 2-3 times when creaming the butter and sugar. If you don’t, the mixture won’t mix thoroughly. Second is I would add the eggs, one at a time and mix thoroughly again after each egg. Also scrap the side and bottom of the bowl 2-3 times. I noticed that when I followed the directions in the book and added all the beaten eggs at one time, it didn’t look as if the mixture would combine properly. I did scrap the bowl and beat the mixture for about 5 minutes or so before it looked normal. At first I thought I would have to throw it away and start again. It just takes a while for all the eggs to combine together when added at one time. For that reason, add eggs, one at a time and mix thoroughly after each egg in the future. It just combines the mixture normally. In the end—this is a yummy cake. I dusted my cake with confectioners sugar instead of honey. It looked beautiful.

Why this is my favorite pound cake

When I was a little girl, I remember going to a birthday party and eating the most delicious birthday cake ever. I never forgot that flavor in all these years. With all the pound cakes that I have made in my life, not one was equal to that birthday cake. When I was making this White Chocolate Pound Cake, little did I know that I was going to bake the cake I longed to taste for over 40 years.
This delicious cake is easy and can be made and frozen for months.
Here are a few hints that I have found for making this perfect cake.

1. I found that instead of spraying and flouring your pan, I spray and coated it with SUPERFINE sugar. You can find it in your grocery store. It will say on the bag SUPERFINE. I find that when I spray and flour, the outside of the cake is “gummy”. When I use a fancy fluted tube pan, my way eases the cake out better for me.
2. White chocolate can be very tricky. If you microwave your chocolate, be very careful not to OVER heat the chocolate. If you do, it will seize up and you have to throw it our and start all over. I know, because this happened to me. Melt it JUST enough to pour into the batter.
3. Hints for melting white chocolate if you have the time. Place the white chocolate in the top of a double boiler. Fill the bottom pan with water and bring to a boil. If you don’t have a double boiler, a pan of water with a bowl on top works perfectly. Just make sure the bowl fits on top of the bottom pan without touching the water.
4. Also, I like to sift all my dry ingredients together. If you want to sift your ingredients and don’t have a sifter, don’t go out and buy a sifter, all you need is a fine strainer.

This recipe comes from “ Southern Favorites” magazine, page 73. It’s on display until October 18th. Run—don’t walk to buy this. So many recipes—so little time. Get a bigger grocery cart—you’ll make more. Let me know what else you make. There are so many more recipes I want to make.

White Chocolate Pound Cake Recipe

WHITE CHOCOLATE POUND CAKE

1-cup butter, softened
2 cups of sugar
5 large eggs (room temperature)
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1-cup whole buttermilk
8 (1-oz) squares white chocolate, melted

1. Preheat oven to 300 degrees. Spray a 10-cup fluted tube pan with nonstick baking spray with flour.
2. In a large bowl, beat butter and sugar together at medium speed with an electric mixture until fluffy. (Be sure to stop 2-3 times to scrap the bowl). Add eggs, one at a time, beating well after each. (Again, be sure to stop 2-3 times to scrap the bowl).
3. In a medium bowl, combine flour, baking soda, baking powder and salt. (sift all these ingredients). Add to butter mixture alternating with buttermilk, beginning and ending with flour mixture, beating after each addition until just combined. Stir in melted chocolate. Spoon batter into prepared pan.
4. Bake until wooden pick inserted in the center comes out clean, approximately 1 hour 30 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

About Me

Are you one of those people who love to buy cookbooks, read a few pages, put it down, put it on your bookcase to collect dust and never get it out again? Well, I happen to be one of those people. I love cookbooks. I do read them, I do put them in my bookcases and sometimes I never pull them out again. However, I do have a few cookbooks that I love and those are ones that I use often. I have over 200 cookbooks and magazines that I have collected over many years. I have some very old ones and some just as new as yesterday. I collect cookbooks like other people collect novels. I guess this is my addiction. I read them cover-to-cover, enjoy them and love to look at photos of the finished product. I fantasize about how they will look and taste after I make them. I am a cookbook addict!

The inspiration for this blog was the movie Julie and Julia, that I loved and it led me to this idea. I love to bake and cook. It is my passion. I went to school to become a pastry chef but I now only bake as a hobby. I love baking and I came up with this idea: I am going to cook or bake one recipe from each of my cookbooks or cooking magazines and blog about the result. I am doing it for the fun of it, and hope someone out there has fun with me.

Beginning with all my cookbooks and magazines that I have collected through the years—that will involve baking (cakes, cupcakes, pies), canning, ethnic cooking, gluten free baking, diabetic baking or cake decorating. Everyday, except on the weekends, I will make something and write about it! Let’s say you wish to follow along with me…YOU CAN! All recipes will be duly noted in advance by citing the title of the book/magazine, page number or website. If I can offer helpful hints from culinary school, I will pass it on. Feel free to contact me with any questions, concerns, or comments.

The biggest problem I will have is finding people to eat all this food. Let’s get started.

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